Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

  • ½ cup extra-virgin olive oil
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1 hard-cooked egg, finely chopped
  • 2 large leeks, white and light-green parts, cut crosswise into 4-inch pieces, halved lengthwise, and rinsed
  • 4 bay leaves, preferably fresh
  • Kosher salt
  • ¼ cup finely chopped dill gherkins
  • + 18 more ingredients
    • 1 large fennel bulb, trimmed and cut through the root into 6 wedges
    • 2 large carrots, cut into 1-inch-thick rounds
    • ¼ cup finely chopped red onion
    • 1 Tbs. small capers, drained
    • ¼ cup finely chopped jarred roasted red pepper
    • 8 sprigs fresh flat-leaf parsley
    • 1 whole chicken (about 3-½ lb.)
    • 1/8 tsp. dried mustard
    • 1 or 2 pieces Parmigiano-Reggiano rind (optional)
    • ¼ cup (¼ oz.) dried porcini
    • 3 large cloves garlic, smashed
    • 1/3 cup thinly sliced scallions
    • Kosher salt and freshly ground black pepper
    • 1 medium celery root, trimmed, peeled, and cut into 1-½-inch wedges
    • ¼ cup red wine vinegar; more as needed
    • 1 lemon, halved
    • 8 large shallots, peeled
    • 1 Tbs. plus 2 tsp. whole black peppercorns

In a medium bowl, whisk the olive oil and vinegar. Add the scallions, onion, roasted red pepper, gherkins, egg, capers, and mustard and whisk to combine. Just before serving, stir in the parsley and season to taste with salt and pepper.

View full recipe at Fine Cooking

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